Chef Bob Brassard grew up in a farm community where his grandmother offered homestyle cooking, canning and pickling. He attended Johnson & Wales University and cooked professionally in Cape Cod and Florida for 10 years. Brassard joined Culinary Concepts at Crown Center in 1989, worked with the American Restaurant and helped open Milano’s. He worked at Café Allegro, Skies Restaurant and Bartle Hall and received a food and beverage degree from Johnson County Community College. In 2001, Brassard joined Broadmoor Technical Center’s culinary arts program (in the Shawnee Mission School District). Affiliated with the James Beard Foundation, the program has been recognized nationally, for nine years, for educational excellence. It features the student-run Broadmoor Bistro, which has served dinners to the public since 2000; the full-service restaurant opened in 2009.
“Our menus are based on student recipes,” Brassard says. “I try to educate them about the importance of using the freshest, sustainable foods. With the expansion of the program, Broadmoor Bistro offers the dining public an opportunity to experience education at its best. Education never tasted so good.”
Autumn Crimson Pear Salad
4 each Medium Bartlett Pears (peeled and cored with apple spinner)
1 cup Spiced Zinfandel Brine
4 tbsp. Smoked Blue Cheese (crumbled)
1 cup Baby Arugula (picked and cleaned)
1 oz. Cinnamon Pear Vinaigrette
1 oz. Toasted Pine Nuts (place on pie tin in preheated oven @ 375º for 5-7 min or until golden brown)
Spiced Pear Brine: Yield: 2 cups
1 cup Zinfandel
½ cup Grenadine
½ cup Granulated Sugar
1 each Cinnamon Stick
½ tsp. Whole Black Peppercorns
Place these ingredients into a sauce pot and bring to a simmer
Cinnamon Pear Vinaigrette: Yield: 8 oz.
5 oz. Tasteful Olive Sage Olive Oil
3 oz. Tasteful Olive Cinnamon Pear Balsamic Vinegar
½ tsp. Fresh Garlic (minced)
½ tsp. Shallot (minced)
½ tsp. Fresh Sage Leaf (minced)
To taste Sea Salt
To taste Black Peppercorns (freshly ground)
-Place Vinegar, Garlic, Shallot, and Sage in a blender. Turn on medium speed.
-Slowly drizzle in the oil until all is emulsified with the other ingredients.
-Season with Salt and Pepper.
-Reserve for plating.
-Place Pears in spiced Zinfandel Brine, bring to a boil and take off the heat, chill, and reserve for plating presentation.
-Place Arugula and Smoked Blue Cheese crumbles in a small bowl and lightly toss with the vinaigrette.
-Remove Pear from Brine, dry with a paper towel, and place on plate.
-Place, lightly tossed arugula, on each side of pears.
-Garnish with toasted Pine Nuts.